OU KOSHER to Present “OU Kosher Coming” Program in New York State Capital District Region on March 5
The OU Kosher Coming program, which will encompass broad segments of the New York State Capital District region, will take place on Wednesday, March 5, featuring Rabbi Eliyahu Safran, OU Kosher Vice President of Communications and Marketing and Rabbi Yisroel Bendelstein, OU Kosher Rabbinic Coordinator who specializes in the baking industry and is a frequent lecturer at OU Kosher Coming programs.
Eich Noflim Giborim: Rav Arye Lerman and Rav Shimon Eider
In the past three months, Klal Yisroel suffered the loss of two remarkable individuals, Gedolim in their own rights, who for many years maintained a special relationship with the OU. Each left an indelible imprint on the OU, and in a broader sense, profoundly influenced the world of Kashrus. These two giants were Rav Arye Lerman, zt”l, who was niftar on the 29th day of Tamuz, 5767, and Rav Shimon Eider, zt”l, who was niftar on the 16th of Tishre, 5768.
OU & Food Institute to Present Trade Seminar, 3/19
Ou and Food Institut to Present ‘Identifying Opportunities in the U.S. Food Market:
A Seminar for Trade Consulates,’ on March 19 in New York
OU Position on Certifying Specific Animals and Birds
Daf Notes: The following article is taken from the soon to be published Sourcebook of the Three Day Harry H. Beren LA Halachic Adventure which is to take place Bs’d August 5-7. We thank Rabbi Seth Mandel and Rabbi Chaim Loike for their efforts in transcribing Rav Yisroel Belsky Shlita’s response concerning the specific animals and birds listed below.
OU Recommendations for Vaad HaKashrus Supervision
A position paper presented by Rabbi Yaakov Luban, OU Executive Rabbinic Coordinator at the ASK OU-RCA Yom Iyun held at OU Headquarters, NYC, May 1, 2007.
Kashering from a Davar Gush II
I was recently present for the kashering of a cheese plant. The cheese is first heated in a large vat (kli rishon) and then transported via strainers into an unjacketed mixer vat. Since this second vat has no independent source of heat, the product that is poured into the vat is considered to be an irui kli rishon of cham litoch tzonen. However, since the consistency of the cheese at this stage is that of a semi solid, it is likely that we should view this cheese as a davar gush. How do we kasher the mixer that had an irui of a hot davar gush, and the pipes that continue on from there?
Cholov Yisroel Ricotta Production/First Exclusively-OU Cholov Yisroel Product Ever
On Sunday evening, November 25th, I joined Dr. Simcha Katz, Chairman of the OU’s Joint Kashrus Commission, Rabbi Avrohom Juravel, head of OU Kashrus Technical Services, and a group of senior OU Kashrus staff for a special kashering and production at a well-established ricotta cheese company. The evening’s protocol was to kasher the cheese facility’s cholov stam equipment and to supervise an overnight production of cholov Yisroel ricotta for an OU-certified ‘heimishe‘ manufacturer of upscale Italian specialty products.
Glycerine and Detergent Issues
1) For those RFR’s whose plants need Kosher for Passover Glycerine be advised that Procter & Gamble is now producing a non-Passover Glycerine that is named: Superol Kosher Glycerine not for Passover (KNP). This product is now being sold bulk, and will soon be sold in drums also. 2) The OU certifies some glycerine and […]
Identifying Opportunities in the U.S. Food Market: A Seminar for Trade Consulates
Presented by The Food Institute & The Orthodox Union; A Seminar for Trade Consulates
OU Kosher to Send Experts to Smaller Communities
OU Kosher today announced an exciting and much-needed new initiative to respond to the kashrut needs and questions of Jewish communities throughout North America, particularly of smaller ones distant from major Jewish metropolitan areas.
